Chicken Stock

Energy 59 kJ / 14kcal
Fats 0.0g
of which saturates 0.0g
Carbohydrates 3.3g
of which sugars 1.0g
Fibre 0.1g
Protein 0.6g
Salt 0.9g

Water, Chicken Stock (4.1%) [(Water, Chicken Stock, Onion Powder, Carrot Powder, Ground Rosemary, Ground Thyme), Dried Glucose Syrup, Yeast Extracts, Salt, Natural Flavouring, Sugar, Rapeseed Oil], Sugar, Tomato Paste, Acidity Regulator: Lactic Acid

Ingredients

2 tbsp olive oil
4 skinless chicken breasts, cut into chunks
2 onions, finely chopped
4 garlic cloves, crushed
1 tbsp sweet paprika
400ml chicken stock
4 tsp Dijon mustard
2 tbsp Worcestershire sauce
200g soured cream or crème fraiche
a large handful of parsley chopped
rice mash or pasta, to serve.

Method

STEP 1
First off heat half the oil in a frying pan and fry the chicken pieces over medium-high heat stirring frequently, until the chicken is golden brown. When the chicken is cooked season and transfer to a plate.

STEP 2
Heat the remaining oil and lower the heat to medium. Fry the onion for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry until fragrant, pour in the stock, and add the Dijon and Worcestershire sauce. Then tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through.

STEP 3
Stir in the soured cream over low heat, until just combined to create a creamy sauce, when it’s just started to simmer. Scatter over the parsley and serve with rice, mash or pasta.